Presto Pressure Canner and Cooker Instructions And Recipes Manual page 19

BEEF STEW
3 tablespoons cooking oil
4 lbs. beef, cut into
1 inch cubes
4 onions, sliced
Salt and pepper
2 cups water
Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes,
green beans, carrots, and tomatoes. Close cover securely. Place pressure regulator
on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. Make a paste of flour and
15-18 servings.
CHILI CON CARNE
3 tablespoons cooking oil
6 lbs. ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
1 16-ounce can tomato sauce
3 16-ounce cans tomatoes
Heat canner. Add oil and brown beef, breaking it apart to assure even browning.
Add onions, green pepper, garlic and brown lightly. Add remaining ingredients.
Close cover securely. Place pressure regulator on vent pipe and COOK 15
MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18-20
servings.
PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil
15 pork chops, ⁄ inch thick
3
4
Salt and pepper
Heat canner, add oil, and brown pork chops on both sides. Season with salt and
pepper. Add water, potatoes, and carrots. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 15 servings.
SPARERIBS AND SAUERKRAUT
6 lbs. spareribs, cut into
serving pieces
3 tablespoons cooking oil
Salt and pepper
Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper.
Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover
securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 12 servings.
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 lbs. pork hocks
4 cups water
2 teaspoons salt
⁄ teaspoon pepper
1
4
Place hocks, water, salt, and pepper in canner. Close cover securely. Place pres-
sure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Add sauerkraut, onions, and potatoes. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 12-15 servings.
NEW ENGLAND BOILED DINNER
4 lbs. ham shank
4 cups water
12 potatoes, halved
12 onions, halved
Place ham and water in canner. Close cover securely. Place pressure regulator
on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. Add vegetables and pepper. Close cover securely. Place pres-
sure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12 servings.
LAMB STEW
3 tablespoons cooking oil
6 lbs. breast of lamb, cut
into 1 inch cubes
Salt and pepper
3 green peppers, diced
12 potatoes, halved
3 cups green beans
12 carrots, halved
3 cups tomatoes
3 tablespoons flour
⁄ cup water
3
4
⁄ cup water and stir into stew to thicken.
3
4
3 16-ounce cans kidney beans,
drained and rinsed
2 tablespoons salt
⁄ teaspoon cayenne pepper
1
2
2 tablespoons chili powder
1 cup water
2 cups water
15 potatoes
15 carrots
3 quarts sauerkraut
3 tablespoons brown sugar
2 cups water
2 quarts sauerkraut
2 onions, chopped
12 potatoes, halved
12 carrots, halved
1 cabbage, cut in wedges
1 teaspoon pepper
8 onions, diced
2 tablespoons Worcestershire
sauce
12 carrots, cut in half
2 cups water
Heat canner, add oil, and brown lamb well on all sides. Season with salt and
pepper. Add green pepper, onion, Worcestershire sauce, carrots, and water. Close
cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at
15 pounds pressure. Let pressure drop of its own accord. 12 servings.
BOSTON BAKED BEANS
6 cups dried beans
⁄ cup cooking oil
3
4
3 tablespoons salt
Water
1 lb. salt pork or bacon, diced
⁄ cup brown sugar
1
2
Soak beans overnight in cooking oil, salt, and enough water to cover completely.
Drain and discard liquid. Heat canner and sear salt pork or bacon. Remove
excess drippings. Add beans, remaining ingredients, and enough water to well
cover beans. Do not fill canner over one-half full. Close cover securely. Place
pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12-15 servings.
3 tablespoons cooking oil
3 lbs. round steak, cubed
1 lb. lean pork, cubed
1 lb. lean veal, cubed
Salt and pepper
3 onions, chopped
Heat canner, add oil, and brown meat well. Season with salt and pepper. Add
onions, soy sauce, celery, liquid drained from vegetables, and water. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Add vegetables to meat.
Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.
LIMA BEANS WITH BACON
6 cups dried lima beans
⁄ cup cooking oil
3
4
3 tablespoons salt
Water
Soak beans overnight in cooking oil, salt, and enough water to cover completely.
Drain and discard liquid. Heat canner and brown bacon. Add beans, salt, and
enough water to well cover beans. Do not fill canner over one-half full. Close
cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.
6 cups dried lima beans
⁄ cup cooking oil
3
4
3 tablespoons salt
Water
2 lbs. pork sausages, cut into
⁄ inch pieces
1
2
3 onions, chopped
Soak beans overnight in cooking oil, salt, and enough water to cover completely.
Drain and discard liquid. Heat canner and brown sausage. Remove. Pour off all
drippings in excess of two tablespoons. Sauté onions, green pepper, and celery.
Add lima beans and sausage. Add combined tomato juice, brown sugar, salt, chili
powder, and cayenne pepper. Mix well. Do not fill canner over one-half full. Close
cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at
15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.
SHRIMP JAMBALAYA
3 tablespoons cooking oil
2 cloves garlic
2 cups chopped onion
2 lbs. precooked ham, diced
3 cups uncooked rice
2 tablespoons salt
⁄ teaspoon pepper
1
2
⁄ teaspoon allspice
1
2
Pinch each, cayenne, chili
powder, and basil
Heat canner, add oil, and sauté garlic and onion until golden brown. Stir in ham
and rice. Cook until rice is golden. Remove garlic. Add seasonings, water, toma-
toes, and mushrooms with liquid; mix well. Add shrimp and sprinkle green pepper
strips over all. Close cover securely. Place pressure regulator on vent pipe and
COOK 5 MlNUTES at 15 pounds pressure. Let pressure drop of its own accord.
Remove cover and stir. Let stand 5 minutes before serving. 15-18 servings.
19
1 tablespoon salt
2 teaspoons dry mustard
1 cup molasses
1 cup catsup
4 onions, diced
Water
CHOP SUEY
⁄ cup soy sauce
1
2
3 cups diced celery
3 16-ounce cans Chinese
vegetables
3 16-ounce cans bean sprouts
2 cups water
1 lb. bacon, diced
2 teaspoons salt
Water
LIMA BEAN POT
1 green pepper, diced
1 cup chopped celery
6 cups tomato juice
⁄ cup brown sugar
1
2
1 tablespoon salt
1 tablespoon chili powder
⁄ teaspoon cayenne pepper
1
2
1 cup water
3 1-lb. cans tomatoes
3 6-ounce cans sliced
mushrooms, with liquid
3 lbs. peeled and cleaned
shrimp
2 green peppers,
cut into strips